One of my favorite uses for cooked chicken is in a chicken salad studded with sweetened cranberries! Buying this at the deli is easy – but not so easy on my checkbook so, being the budget whiz I’m becoming (stop laughing, guys!), I’ve decided that making it myself isn’t all that hard!
If I can do it – so can you! (Yes, that’s my new motto!)
I really love this on raisin bread (or toast) because the cinnamon and raisins really bring out the sweetness of the cranberries without deterring from their flavor. You can, of course, use raisins in this salad and if pine nuts are not in your fridge, chopped cashews, pecans or walnuts work well, too.
If you are serving this as a sandwich, no matter what kind, a slice of romaine and tomato will give this an even more colorful – and crunchy texture.
So make it yourself, brag and enjoy!
Cranberry Chicken Salad
- 4 cups diced, cooked chicken (2 – 4 chicken breasts, depending on size)
- 1 large celery stalk, diced
- 1 – 2 green onions, sliced
- 3/4 cup dried cranberries
- 1/2 cup pine nuts, toasted
- 1/2 cup mayonnaise
- 1/4 – 1/2 tsp. dry mustard powder
- Salt & pepper to taste
In a large bowl, add all ingredients, sprinkling the mustard powder, salt and pepper evenly over everything. Toss with 2 forks, using the forks to break the chicken up so it doesn’t stick together. If it seems a little dry, add some additional mayonnaise, a teaspoon at a time but don’t let it get gloppy!
Refrigerate for at least 30 minutes for flavors to blend. Serve in lettuce cups, endive leaves, on croissants, whole wheat bread or raisin bread.